Spaghetti squash, bacon, spinach and feta cheese go into this dish from Becca Davis of the Austin-based Two Places at Once blog. Photo by Becca Davis / @twoplacesatonceblog.

There’s a reason spaghetti squash has “spaghetti” in its name. Thin strands of squash flesh resemble one of the most recognizable forms of pasta, and though the taste and texture aren’t exactly the same, they are close enough to count for many cooks.

Florida native Becca Davis, who now lives in Austin and writes a food blog called Two Places at Once, is one of those people who is always looking for ways to trick herself into eating more vegetables, and what vegetable doesn’t go well with bacon? Davis (@twoplacesatonceblog on Instagram) says she originally found this recipe on Buzzfeed and loved how it incorporated spinach, too.

“Once I finished the recipe, I was eating it directly out of the hot pan! The burns on the roof of mouth were totally worth it,” she wrote in a follow-up post on her site. Depending on the size of your spaghetti squash, you might have leftovers, which you could spice up with fresh feta, more roasted vegetables or, everyone’s favorite ingredient for a leftover makeover: a fried egg.

Editor’s note: Through our #Austin360Cooks project, you can see what home cooks in Central Texas are making and share photos of your own dishes. Below the recipe, you can see the Storify of this month’s photos.

Spaghetti Squash with Spinach, Bacon and Cheese

1 spaghetti squash
1 Tbsp. olive oil
Salt and pepper, to taste
6 slices of bacon, cut into 1-inch pieces
1 Tbsp. red wine vinegar
1 Tbsp. maple syrup
2 handfuls of baby spinach
1/4 cup feta cheese

Heat the oven to 400 degrees. Prep a large baking sheet with parchment paper.

Cut the spaghetti squash in half lengthwise. Remove and discard the seeds. Place the spaghetti squash cut side up on the baking sheet. Drizzle with olive oil and season with salt and pepper. Bake the squash for 30 minutes in the oven.

Meanwhile, heat a large skillet over medium heat and add the bacon. Cook for 5-10 minutes until browned, stirring occasionally. When the bacon is finished cooking, add red wine vinegar to the pan and deglaze. Add in the maple syrup. Add the spinach to the pan and allow it to wilt.

Once the spaghetti squash is finished cooking, allow it to cool for at least 5 minutes. Once cooled, use a fork to shred the squash into strands. Add the squash to the pan and combine. Finally, add the feta cheese and toss to combine.

— Adapted from a recipe on

//[View the story “Austin360Cooks: October 2015” on Storify]